Asian chive kimchi (Buchu-kimchi: 부추김치)

I happen to have a nice big bundle of buchu and I am thinking of making some buchu-kimchi, recipe courtesy of the great Maangchi.

I am wondering if it’s best to wait until the day of the meal (tomorrow evening) or should I make it today and let it set out?

submitted by /u/Silly_Pack_Rat
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